2013 Domaine Berthet-Rayne Châteauneuf-du-Pape Elixir des Papes Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2013
Domaine Berthet-Rayne Elixir des Papes (Châteauneuf-du-Pape)
Garrigue, licorice and kirsch create the nose. Forward, medium bodied and ending with a sweet, fresh, red cherry finish. The wine is made from 100% Grenache. 1,183 Views Tasted Sep 7, 2015 |
When to Drink, Anticipated Domaine Berthet Rayne maturity, Decanting Time
Domaine Berthet Rayne can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Domaine Berthet Rayne is usually better with 3-4 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 4-15 years after the vintage.
Serving and Decanting Domaine Berthet Rayne with Wine, Food, Pairing Tips
Domaine Berthet Rayne is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Berthet Rayne is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Domaine Berthet Rayne is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.
The white wine of Berthet is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.